Zobrazeno 1 - 10
of 13
pro vyhledávání: '"Kateřina SOLICHOVÁ"'
Autor:
Kristina BIALASOVÁ, Irena NĚMEČKOVÁ, Jan KYSELKA, Jiří ŠTĚTINA, Kateřina SOLICHOVÁ, Šárka HORÁČKOVÁ
Publikováno v:
Czech Journal of Food Sciences, Vol 36, Iss 1, Pp 51-56 (2018)
The addition of flaxseed meal and flaxseed oil on the growth and viability of Lactobacillus acidophilus CCDM 151 and yoghurt culture CCDM 21 during cold storage in fermented milk was tested. It was found that the oil addition in the amount of 0.6% w/
Externí odkaz:
https://doaj.org/article/7f53840f37e247c7a202320bfe87afaf
Publikováno v:
Czech Journal of Food Sciences, Vol 30, Iss 1, Pp 89-97 (2012)
The antilisterial activity of E. mundtii 1282 strain and its cell-free neutralised supernatant was observed against five persistent L. monocytogenes strains using the agar spot method. The enterococcal metabolite was consequently characterised as a p
Externí odkaz:
https://doaj.org/article/b78e1096468d42da8ece99449704b737
Autor:
Petr Miller, Melissa E. Haveroen, Kateřina Solichová, Roman Merkl, Lynn M. McMullen, Kamila Míková, Jana Chumchalová
Publikováno v:
Czech Journal of Food Sciences, Vol 28, Iss 4, Pp 280-289 (2010)
During a 15-month period, samples of commercially pasteurised liquid whole egg (LWE) were tested for the presence of spoilage microflora. The total bacterial counts were 2.2 ± 0.6 log CFU/g and total lactic acid bacteria (LAB) counts were 1.9 ± 0.6
Externí odkaz:
https://doaj.org/article/8d444f13019649e7aeb2215d88680f29
Publikováno v:
Czech Journal of Food Sciences, Vol 29, Iss Special Issue, Pp S55-S60 (2011)
Totally 75 raw milk samples were analysed with the methods employing the media compared - MYPA, PEMBA, BrillianceTM Bacillus cereus agar, and HiCrome Bacillus agar. The reference method with MYPA seems to be the most suitable for dairy plants laborat
Externí odkaz:
https://doaj.org/article/b528c38e86d945a88101184d22db09a2
Publikováno v:
European Food Research and Technology. 246:845-851
The combination of cost-effective synthesis of l-lanthionine in conjunction with a fermentation process could be considered as an original approach. Innovative biosynthesis of nisin is easy to scale-up. After the selective organic synthesis of the th
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::037055951c82691db77e3dc06aa2efd1
https://doi.org/10.1007/s00217-020-03449-4
https://doi.org/10.1007/s00217-020-03449-4
Autor:
Šárka Horáčková, Jiří Štětina, Kateřina Solichová, Kristina Bialasová, Jan Kyselka, Irena Němečková
Publikováno v:
Czech Journal of Food Sciences. 36:51-56
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::957aaf5658c28a9bb591ef931a756567
https://doi.org/10.17221/411/2017-cjfs
https://doi.org/10.17221/411/2017-cjfs
Quantification of Lactobacillus helveticus in a mixture of lactic acid bacteria using qPCR in cheese
Publikováno v:
Acta Alimentaria. 45:493-499
Conventional quantification of L. helveticus, in presence of other lactobacilli species, using classical plate method employing low selective media is very inaccurate. Determination of L. helveticus using quantitative PCR (qPCR) was performed in six
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f989ec5dece3005f3cef85da0dabd030
https://doi.org/10.1556/066.2016.45.4.5
https://doi.org/10.1556/066.2016.45.4.5
Autor:
Kristina Veselá, Kateřina Solichová, Monika Kumherová, Šárka Horáčková, M. Plocková, Iveta Klojdová
Publikováno v:
LWT. 114:108365
Selective enumeration of Lactobacillus plantarum in a mixed culture with yogurt bacteria is difficult, due to their similar growth conditions. We evaluated several culture media to determine their suitability for selective determination. The followin
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c38326b7a3df0d4741f364ee2d72ecfa
https://doi.org/10.1016/j.lwt.2019.108365
https://doi.org/10.1016/j.lwt.2019.108365
Publikováno v:
Czech Journal of Food Sciences. 30:89-97
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2d89a707a0c9dc16cb0a066184ce089b
https://doi.org/10.17221/278/2010-cjfs
https://doi.org/10.17221/278/2010-cjfs
Publikováno v:
Czech Journal of Food Sciences. 29:S55-S60
Německova I., Solichova K., Roubal P., Uhrova B., Svirakova E. (2011): Methods for detection of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::efe76e2d8a56b97d0ce8e26683a04586
https://doi.org/10.17221/313/2011-cjfs
https://doi.org/10.17221/313/2011-cjfs